Last summer, in the course of one week, I saw three recipes posted for an identical dish. Authored by Martha Stewart, it involved putting the entire contents of a pasta dinner into one pot and firing the stove up to create a meal that was only missing its Parmigiano Cheese which was added once the pasta went into bowls. We don’t eat a lot of pasta in the summer and when summer tomatoes are as good as ours are on Long Island, the grape or cherry tomatoes called for here just don’t cut it. But when the last of the Romas and Beefsteaks disappear, nothing is more welcome than the see-through clamshells filled with perfectly ripe, sweet little tomatoes. There are plenty of varieties to choose from. Even small heirlooms are in the mix. So one night last week, I went on a search for the recipe. Lo and behold, there was Martha Stewart herself, on video, making the dish while assuring us that it was the viral sensation on the internet I’d witnessed last summer. So off I went and made it myself. The results were intriguing to say the least.
Caramelized Pineapple - A simple, French-inspired recipe for Caramelized Pineapple yields rich, tropical tidbits. Inspired by Baking Chez Moi by Dorie Greenspan.
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